Bacon Blue Cheese Deviled Eggs
Add some bacon and blue cheese to your next batch of deviled eggs to make them positively heavenly! Bacon blue cheese deviled eggs – the best!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Ingredients
Scale
- 8 slices bacon
- 12 hardboiled eggs, peeled and chilled
- 6 ounces blue cheese, crumbled
- 3/4 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- Fresh parsley for garnish (optional)
Instructions
- Cook the bacon until it is crispy, let it cool, and then cut it into small pieces (I find this easiest to do with a kitchen scissors but you can also use a knife of course).
- Cut each egg in half lengthwise, and carefully remove yolks by pressing gently on the bottom of the egg white and popping them out.
- Mash egg yolks with cheese, mayo and mustard. Save a few pieces of bacon for garnish and stir the rest into the egg yolk mixture.
- Divide yolk mixture between the egg white halves. Garnish with bacon and parsley.
Notes
- Eggs: We like extra large eggs for this recipe, but you can use anything from large to jumbo!
- Blue Cheese: We go for a mild blue cheese for these eggs so the cheese flavor doesn’t take over, but if you really love blue cheese you can use the stronger stuff.
- Bacon: Anything from thick cut to regular works!
Find it online: https://www.framedcooks.com/bacon-blue-cheese-deviled-eggs/